CN1535613A - Flavoured chicken claw - Google Patents

Flavoured chicken claw Download PDF

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Publication number
CN1535613A
CN1535613A CNA031176305A CN03117630A CN1535613A CN 1535613 A CN1535613 A CN 1535613A CN A031176305 A CNA031176305 A CN A031176305A CN 03117630 A CN03117630 A CN 03117630A CN 1535613 A CN1535613 A CN 1535613A
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CN
China
Prior art keywords
kilograms
chicken claw
thick gravy
halogen
major ingredient
Prior art date
Application number
CNA031176305A
Other languages
Chinese (zh)
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CN1231147C (en
Inventor
尹玉芬
Original Assignee
尹玉芬
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 尹玉芬 filed Critical 尹玉芬
Priority to CNB031176305A priority Critical patent/CN1231147C/en
Publication of CN1535613A publication Critical patent/CN1535613A/en
Application granted granted Critical
Publication of CN1231147C publication Critical patent/CN1231147C/en

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Abstract

The present invention provides a local flavour chicken claw. It uses chicken claw as main material, according to the mixing ratio of main material and gravy soup of 1:1-2, adds the gravy soup, prepared by using the following auxiliary components; soy sauce 0.5-3%, monosodium glutamate 2-5%, granulated chicken baullon 0.5-2%, apple 1-5%, star anise 2-5%, pepper 0.4-5%, white sugar 10-15%, vegetable oil 1-3%, onion 0.5-3%, ginger 2-5%, salt 3-6% and the rest is water, pot-stewing them for 30-60 min, filtering gravy soup to obtain gravy product; in 100 portions of gravy product adding 1-5 portions of garlic powder, 0.3-1 portion of xanthoxylum powder and 0-8 portions of pepper oil.

Description

Flavoured chicken claw
Technical field
The present invention relates to a kind of typical local food, especially a kind of typical local food and stew in soy sauce method thereof that forms with chicken pin, duck pin stew in soy sauce.
Background technology
Because the halogen meat in the spiced and stewed food, spiced egg, spiced beancurd etc. have certain local flavor and mouthfeel, therefore, are subjected to liking very much of people.Existing spiced and stewed food is not only various in style, and local flavor is different, as have river flavor halogen product of spicy flavor, Guangdong flavor halogen product with sweet delicate flavour, have Yunnan flavor halogen product of bright fragrance or the like, these local flavor halogen product are the mouthfeel shortcoming not only, the local flavor dullness, and the halogen product that have also have fishy smell and other strange taste, do not satisfy the demand of people to the marinated food of multiple unique flavor.Therefore, be necessary prior art is improved, develop and develop the halogen product of other unique local flavor and mouthfeel.
Summary of the invention
The object of the present invention is to provide halogen chicken claw of a kind of unique local flavor and mouthfeel and preparation method thereof, to satisfy the requirement of people to various typical local food.
The present invention finishes by following technical proposal: it is a major ingredient with the chicken pin, presses major ingredient: the amount of thick gravy=1: 1-2 adds the thick gravy that the auxiliary material by following percentage by weight is made into:
Soy sauce 0.5-3%,
Monosodium glutamate 2-5%,
Chickens' extract 0.5-2%,
Tsaoko 1-5%,
Anistree 2-5%,
Capsicum 0.4-5%,
White sugar 10-15%,
Rape oil 1-3%,
Green onion 0.5-3%,
Ginger 2-5%,
Salt 3-6%,
All the other are water,
Stew in soy sauce 30-60 minute, leach thick gravy and get the halogen product, in 100 parts of halogen product, the flavoring of admixing following weight portion gets product:
Garlic powder 1-5 part,
Zanthoxylum powder 0.3-1 part,
Chilli oil 0-8 part.
Described major ingredient also can be duck pin, perhaps pig's feet.Described auxiliary material is commercially available edible adjuvant.Described flavoring is the commercially available prod, and wherein chilli oil also can be oily capsicum.When the addition of various auxiliary materials and batching was lower than lower limit, taste was light partially, can not meet consumers' demand, and when being higher than higher limit, influenced mouthfeel first, second was unfavorable for reducing cost.
Preparation method provided by the invention is: selected major ingredient, clean, and major ingredient is cut, but do not cut off, put into thick gravy, heating was boiled 30-60 minute, leached thick gravy, and thick gravy reclaims, and uses repeatedly, admixes flavoring while hot in the halogen product, promptly gets the chicken claw of unique local flavor.
In the said method, the heating boiling time is too short, then influences the chewing degree, the long mouthfeel that influences the halogen product of heating boiling time, and be unfavorable for reducing cost.
Preparation method provided by the invention, technology is simple, processing ease, raw material is easy to get, and cost is low, no waste discharge, thick gravy is reusable, so both helped reducing cost, more help increasing and keep unique local flavor and mouthfeel.
The Flavoured chicken claw of producing with preparation method provided by the invention, except that have fresh and sweet delicious food, pleasant aroma, spicy tasty and refreshing, enjoy endless aftertastes, oiliness mouthful, no fishy smell, cold eating has crisp, tender, smooth mouthfeel, heat is eaten has soft, tender, mellow and full mouthfeel, all-ages, therefore, be family, food and drink or the first-class local flavor delicacies of travelling outdoors.
Embodiment 1
1, selected chicken pin is 100 kilograms, and is after cleaning, with its incision but do not cut off, standby;
2, put into 100 kilograms of thick gravies, thick gravy is made into by following proportioning:
1 kilogram in soy sauce,
3 kilograms of monosodium glutamates,
2 kilograms of chickens' extracts,
2 kilograms of tsaokos,
Anistree 2 kilograms,
1 kilogram in capsicum,
10 kilograms of white sugar,
1 kilogram of rape oil,
1 kilogram of green onion,
5 kilograms of ginger,
5 kilograms of salt,
67 kilograms in water,
3, heating was boiled 40 minutes, leached thick gravy and got the halogen product, admixed following flavoring while hot in 100 kilograms of halogen product, after the vacuum packaging, got the chicken claw of unique local flavor:
2 kilograms of garlic powders,
0.5 kilogram of zanthoxylum powder,
2 kilograms of chilli oils.
Embodiment 2
1, selected duck pin is 100 kilograms, and is after cleaning, with its incision but do not cut off, standby;
2, put into 100 kilograms of thick gravies, thick gravy is made into by following proportioning:
3 kilograms in soy sauce,
5 kilograms of monosodium glutamates,
0.5 kilogram of chickens' extract
5 kilograms of tsaokos,
Anistree 2 kilograms,
5 kilograms in capsicum,
15 kilograms of white sugar,
3 kilograms of rape oils,
3 kilograms of green onions,
2.5 kilograms of ginger
3 kilograms of salt,
53 kilograms in water;
3, heating was boiled 60 minutes, leached thick gravy and got the halogen product, admixed following flavoring while hot in 100 kilograms of halogen product, promptly got unique Flavoured chicken claw:
5 kilograms of garlic powders,
1 kilogram of zanthoxylum powder.
Embodiment 3
1, selected chicken pin is 100 kilograms, and is after cleaning, with its incision but do not cut off, standby;
2, put in 100 kilograms of thick gravies, thick gravy is made into by following proportioning:
2 kilograms in soy sauce,
3 kilograms of monosodium glutamates,
2 kilograms of chickens' extracts
3 kilograms of tsaokos,
Anistree 3 kilograms,
2 kilograms in capsicum,
12 kilograms of white sugar,
2 kilograms of rape oils,
1 kilogram of green onion,
3 kilograms of ginger
4 kilograms of salt,
63 kilograms in water;
3, heating was boiled 30 minutes, leached thick gravy and got the halogen product, admixed following flavoring while hot in 100 kilograms of halogen product, promptly got unique Flavoured chicken claw:
3 kilograms of garlic powders,
1 kilogram of zanthoxylum powder,
8 kilograms in oil capsicum.

Claims (5)

1, a kind of Flavoured chicken claw is characterized in that it is a major ingredient with the chicken pin, presses major ingredient: the amount of thick gravy=1: 1-2 adds the thick gravy that the auxiliary material by following percentage by weight is made into:
Soy sauce 0.5-3%,
Monosodium glutamate 2-5%,
Chickens' extract 0.5-2%
Tsaoko 1-5%,
Anistree 2-5%,
Capsicum 0.4-5%,
White sugar 10-15%,
Rape oil 1-3%,
Green onion 0.5-3%,
Ginger 2-5%
Salt 3-6%
All the other are water,
Stew in soy sauce 30-60 minute, leach thick gravy and get the halogen product, in 100 parts of halogen product, admix the flavoring of following weight portion:
Garlic powder 1-5 part,
Zanthoxylum powder 0.3-1 part,
Chilli oil 0-8 part.
2, Flavoured chicken claw according to claim 1, it is characterized in that it makes by following preparation method: selected major ingredient, clean, major ingredient is cut, but do not cut off, put into thick gravy, heating was boiled 30-60 minute, leach thick gravy, thick gravy reclaims, and uses repeatedly, in the halogen product, admix flavoring while hot, promptly get the chicken claw of unique local flavor.
3, Flavoured chicken claw according to claim 1 is characterized in that described major ingredient also can be duck pin, perhaps pig's feet.
4, Flavoured chicken claw according to claim 1 is characterized in that described auxiliary material is commercially available edible adjuvant.
5, Flavoured chicken claw according to claim 1 is characterized in that described flavoring is the commercially available prod, and wherein chilli oil also can be oily capsicum.
CNB031176305A 2003-04-03 2003-04-03 Flavoured chicken claw CN1231147C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB031176305A CN1231147C (en) 2003-04-03 2003-04-03 Flavoured chicken claw

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB031176305A CN1231147C (en) 2003-04-03 2003-04-03 Flavoured chicken claw

Publications (2)

Publication Number Publication Date
CN1535613A true CN1535613A (en) 2004-10-13
CN1231147C CN1231147C (en) 2005-12-14

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CNB031176305A CN1231147C (en) 2003-04-03 2003-04-03 Flavoured chicken claw

Country Status (1)

Country Link
CN (1) CN1231147C (en)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101181071B (en) * 2007-12-19 2010-10-06 孙建国 Chicken claw soaked by rude chilli
CN103054062A (en) * 2012-12-26 2013-04-24 浙江山水郎食品有限公司 Processing method for fragrant marinated chicken claw
CN103340419A (en) * 2013-06-19 2013-10-09 宁夏龙涎香清真食品有限公司 Processing technology for chicken claw
CN103584144A (en) * 2013-10-20 2014-02-19 安徽先知缘食品有限公司 Red bean chicken feet and preparation method thereof
CN103829266A (en) * 2014-03-07 2014-06-04 万世凤 Chicken claw oral liquid preparing method
CN104082778A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Barley flavored duck feet and preparation method thereof
CN104082774A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Milky pot-stewed chicken claws and preparation method thereof
CN104082768A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Arabian jasmine flower flavored marinated chicken claws and preparation method thereof
CN104082773A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Fragrant local duck feet and preparing method thereof
CN104082762A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Seafood flavored spiced chicken claws and preparation method thereof
CN104161271A (en) * 2014-06-27 2014-11-26 合肥徽之皇食品集团有限公司 Oyster sauce fried duck web and preparation method thereof
CN104223151A (en) * 2014-09-12 2014-12-24 三明温氏食品有限公司 Marinating spice formula capable of protecting liver and dispelling effects of alcohol and method for producing marinated chicken feet by using formula
CN104286915A (en) * 2014-08-29 2015-01-21 安徽和县太阳岛食品有限公司 Chicken claw with duck egg yolk taste and preparation method thereof
CN105639469A (en) * 2016-01-04 2016-06-08 云南禾农食品开发有限公司 Machining method of peppery chili chicken feet
CN106690092A (en) * 2016-12-01 2017-05-24 重庆广恒食品开发有限公司 Marinade stewing method of chicken feet
CN109198478A (en) * 2018-10-12 2019-01-15 朱章其 Red oil takes off the preparation method of bone chicken claw

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101181071B (en) * 2007-12-19 2010-10-06 孙建国 Chicken claw soaked by rude chilli
CN103054062A (en) * 2012-12-26 2013-04-24 浙江山水郎食品有限公司 Processing method for fragrant marinated chicken claw
CN103340419B (en) * 2013-06-19 2016-01-20 宁夏龙涎香清真食品有限公司 A kind of processing technology of chicken claw
CN103340419A (en) * 2013-06-19 2013-10-09 宁夏龙涎香清真食品有限公司 Processing technology for chicken claw
CN103584144B (en) * 2013-10-20 2016-07-13 安徽先知缘食品有限公司 A kind of red bean chicken feet and preparation method thereof
CN103584144A (en) * 2013-10-20 2014-02-19 安徽先知缘食品有限公司 Red bean chicken feet and preparation method thereof
CN103829266A (en) * 2014-03-07 2014-06-04 万世凤 Chicken claw oral liquid preparing method
CN104082774A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Milky pot-stewed chicken claws and preparation method thereof
CN104082768A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Arabian jasmine flower flavored marinated chicken claws and preparation method thereof
CN104082773A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Fragrant local duck feet and preparing method thereof
CN104161271A (en) * 2014-06-27 2014-11-26 合肥徽之皇食品集团有限公司 Oyster sauce fried duck web and preparation method thereof
CN104082778A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Barley flavored duck feet and preparation method thereof
CN104082762A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Seafood flavored spiced chicken claws and preparation method thereof
CN104286915A (en) * 2014-08-29 2015-01-21 安徽和县太阳岛食品有限公司 Chicken claw with duck egg yolk taste and preparation method thereof
CN104223151A (en) * 2014-09-12 2014-12-24 三明温氏食品有限公司 Marinating spice formula capable of protecting liver and dispelling effects of alcohol and method for producing marinated chicken feet by using formula
CN105639469A (en) * 2016-01-04 2016-06-08 云南禾农食品开发有限公司 Machining method of peppery chili chicken feet
CN106690092A (en) * 2016-12-01 2017-05-24 重庆广恒食品开发有限公司 Marinade stewing method of chicken feet
CN109198478A (en) * 2018-10-12 2019-01-15 朱章其 Red oil takes off the preparation method of bone chicken claw

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Publication number Publication date
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Granted publication date: 20051214

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